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Class Info
Career Overview
Daily Routine
PA Task List
About Culinary Arts
NOCTI
Student Information
Skills USA
College
Motivational
Team Players
MP 1
Week 1 MP 1-Safety
Week 2 MP 1-Sanitation,Cuts,Tools
Week 3 MP 1-Stocks,Measurements
Week 4 MP 1-Professionalism
Week 5 MP 1-Menu's and Recipes
Week 6 MP 1-Restaurant Operations
Week 7 MP 1-Pasta,Grains,Potatoes
Week 8 MP 1-Cooking Methods,Dairy,Chees
Week 9 MP 1 Spices,Herbs,Flavorings
MP 2
Week 1 MP 2 Sauces
Week 2 MP 2 Vegetables & Soup
Week 3 MP 2 Poultry & Game
Week 4 MP 2 Beef
Week 5 MP 2 Veal
Week 6 MP 2 Pork
Week 7 & 8 MP 2 Hors' D'oeuvres
Week 9 & 10 Fish & Shellfish
MP 3
Week 1 MP 3 Lamb
Week 2 & 3 MP 3 Nutrition
Week 4 MP 3 Sandwiches
Week 5 MP 3 Prinicples of the Bakeshop
Week 6 MP 3 Quick Breads
Week 7 MP 3 Yeast Breads
Week 8 MP 3 Pies,Pastries & Cookies
Week 9 MP 3 Cakes & Frostings
MP 4
Week 1 MP 4 Custards, Creams, Sauces
Week 2-9 MP 4 Serve Safe
Portfolio
Personal & Professional Accomplishments
DD: I-Planning and Preparation
SPA-Highlighted Lesson
DD: II-Classroom Environment
SPA Example Teamwork
DD: III-Instruction
DD: IV-Professional Responsibilities
Restaurant
Fall Menu
Winter Menu
Restaurant Operations
Pictures
Fall Events
Contact
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Culinary Arts
Restaurant Operations/Catering
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